BROCCOLI-CHEESE SOUP

1 1/2 pounds fresh broccoli or 2 10 ounce packages frozen chopped broccoli
3 tbls. margarine
1/4 cup chopped onion
3 tbls. flour
2 cups chicken broth (or 2 cups water and 2 tbls. chicken base)
2 cups light cream
1 tsp. salt
1/4 tsp. nutmeg
1 cup grated cheddar cheese

Wash and chop broccoli. Cook in small amounts of salted water till tender. Melt margarine in heavy saucepan. Add onion and cook till clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook till thickened. Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese. Makes 6 servings.

Annette Priddis